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This rhubarb pistachio pavlova transforms ordinary ingredients into an extraordinary dessert that balances sweet meringue with tart rhubarb and crunchy pistachios. The vibrant pink rhubarb creates a stunning contrast against the pale green meringue layers, making this a showstopper for any gathering.
I first created this pavlova for my mother's birthday celebration after finding gorgeous forced rhubarb at our local farmers market. The combination was so memorable that it has become our family's official spring celebration dessert.
Ingredients
- Egg whites: Room temperature eggs whip better and create more stable meringue with better volume
- Fine white sugar: Creates the glossy texture without grittiness in the meringue
- Ground pistachios: Adds a beautiful green tint and nutty flavor that pairs perfectly with rhubarb
- Forced rhubarb: The pink tender variety available in early spring gives the best color and flavor
- Granulated sugar: Balances the natural tartness of rhubarb without making it too sweet
- Orange juice and zest: Enhances the natural flavors of rhubarb and creates a more complex syrup
- Heavy cream: Provides a luxurious, creamy layer between meringue disks
- Whole pistachios: The garnish adds visual appeal and textural contrast to the finished dessert
Step-by-Step Instructions
- Prepare the rhubarb:
- Start by preheating your oven to 150C/300F. This gentle heat will allow the rhubarb to soften while maintaining its shape rather than turning to mush. Cut your rhubarb into consistent one-inch pieces to ensure even cooking. The orange zest and juice not only add flavor but also help create a beautiful syrup that will be used later.
- Create the pistachio meringue:
- Ensure your mixing bowl is completely grease-free before adding egg whites as even the smallest amount of fat will prevent proper whipping. Start whipping egg whites slowly until foamy, then increase speed until they form stiff peaks. Add sugar one tablespoon at a time while continuing to whip, which prevents the meringue from deflating and creates that glossy finish. When folding in ground pistachios, use a gentle motion from the bottom up to preserve as much air as possible.
- Shape and bake the meringue:
- Spread the meringue mixture into even circular disks about 1 inch thick. The low baking temperature of 160C/320F creates a crisp exterior while maintaining a slightly chewy interior. Allowing the meringue to cool completely in the turned-off oven is crucial to prevent cracking and achieve the perfect texture.
- Assemble the masterpiece:
- Whip the cream to soft peaks rather than stiff peaks for a more luxurious mouthfeel. When layering, ensure cream extends to the edges to act as "glue" between meringue layers. Adding the rhubarb with a slotted spoon prevents excess liquid from making the meringue soggy before serving, but saving that syrup for the final presentation adds both flavor and visual appeal.
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Pistachios might seem like an unusual pairing with rhubarb, but the slightly floral nuttiness complements the tartness perfectly. My grandmother actually introduced me to this combination years ago with her pistachio and rhubarb compote, which inspired this more elaborate version.
Make-Ahead Options
The meringue disks can be made up to 3 days ahead if stored in an airtight container in a cool, dry place. Avoid refrigerating them as moisture will soften the crisp exterior. The stewed rhubarb actually improves with flavor after a day in the refrigerator, making this an ideal dessert for entertaining since much of the work can be done in advance.
Seasonal Adaptations
While forced rhubarb creates the most vibrant pink color, regular rhubarb works beautifully too just add a few more tablespoons of sugar if it seems particularly tart. In summer, this pavlova works wonderfully with strawberries or raspberries instead of rhubarb. For fall, consider poached pears with a hint of cinnamon. The pistachio meringue provides a versatile base for any seasonal fruit.
The History Behind the Dish
Pavlova was originally created in honor of Russian ballerina Anna Pavlova during her tour of Australia and New Zealand in the 1920s. This version honors the traditional crisp-yet-chewy meringue base while adding a modern twist with pistachios and seasonal rhubarb. The layers represent the tutu of a ballerina, making this both a cultural nod and a stunning centerpiece.
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Frequently Asked Questions
- → How far in advance can I make the meringue layers?
The pistachio meringue layers can be made up to 2 days in advance. Store them in an airtight container separated by parchment paper in a cool, dry place. Don't refrigerate them as moisture will soften the meringue.
- → Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well in this dessert. Thaw it completely before using and drain any excess liquid. You may need to adjust the cooking time slightly as frozen rhubarb often cooks faster than fresh.
- → What can I substitute for pistachios if I have a nut allergy?
For a nut-free version, replace the ground pistachios in the meringue with an equal amount of crushed cookies like shortbread or graham crackers. For garnish, use toasted seeds like pumpkin or sunflower seeds, or simply omit.
- → How long can the assembled pavlova be kept before serving?
For best results, assemble the pavlova no more than 1-2 hours before serving. Once assembled, the moisture from the cream and rhubarb will begin to soften the meringue. Add the rhubarb syrup just before serving for optimal texture.
- → Why did my meringue crack during baking?
Meringue cracking is common and typically caused by sudden temperature changes or overmixing. Ensure your oven is fully preheated before baking, don't open the door during baking, and allow the meringue to cool completely in the turned-off oven. Minor cracks add to the pavlova's rustic charm and will be hidden by the cream and toppings.
- → Can I make this dessert dairy-free?
Yes, substitute the heavy cream with a plant-based whipping cream alternative. Coconut cream works particularly well—chill a can overnight, scoop out the solid cream that rises to the top, and whip it with a little powdered sugar. The flavor complements the pistachios and rhubarb beautifully.